Porchetta Pizza Sandwich

Ingredients

• 6 lb Pork Belly (trimmed, skin on)
• 2 lb Pork Tenderloin (trimmed)
• 5 g Fresh Rosemary (chopped)
• 1 tsp Red Chili Flakes
• 5 g Fresh Sage (chopped)
• 6 clove Garlic (minced)
• 2 Bay Leaves
• 1 tsp Fennel Seeds
• 5 g Fresh Thyme (chopped)
• 1 tbsp Black Peppercorns (crushed)
• 1/4 cup Coarse Sea Salt (plus extra for skin)
• 2 tbsp Olive Oil (extra‑virgin)
• 500 g Bread Flour (high‑protein)
• 2.5 g Active Dry Yeast (about 1/2 tsp)
• 525 g Water (room temperature, divided)
• 5 g Diastatic Malt Powder
• 12.5 g Salt
• 10 g Olive Oil (for dough)
• 920 g Semola Rimacinata (fine durum wheat flour) (divided into 230 g balls)
• 237 ml Beer (half pint, any lager)
• 3 tsp Sugar
• 2 tbsp Vegetable Oil (for high‑heat crackling)
• 2 cups Spring Mix (optional garnish)

Instructions

1. Trim and Score Pork

   Using a sharp butcher knife, remove a couple of inches of excess meat from the pork belly, then lightly score the skin in a cross‑hatch pattern and cut 1‑inch‑deep slashes into the meat side.

   Time: PT10M

2. Make Herb‑Spice Paste

   Combine rosemary, red chili flakes, sage, minced garlic, bay leaves, fennel seeds, thyme, crushed peppercorns and coarse sea salt (≈10 g per lb of meat). Add olive oil and mash into a paste.

   Time: PT15M

3. Season and Roll Pork

   Rub the herb paste all over the pork belly and the pork tenderloin. Lay the tenderloin on top of the belly, roll tightly into a log, and tie securely with kitchen twine (a butcher’s knot).

   Time: PT10M

4. Dry‑Salt the Skin

   Generously coat the exposed skin with coarse sea salt. This draws moisture out and promotes crackling.

   Time: PT5M

5. Refrigerate Pork Overnight

   Place the salted roll on a rack set over a tray, uncovered, in the refrigerator for 12–14 hours.

   Time: PT12H

6. Prepare Biga (Pre‑Ferment)

   In a bowl, dissolve 2.5 g active dry yeast in 250 g water, add 500 g bread flour, stir until just combined – do not knead. Cover with plastic wrap.

   Time: PT5M

7. Ferment Biga

   Leave the biga at room temperature (around 22 °C) for 12–14 hours until bubbly and aromatic.

   Time: PT12H

8. Make Diastatic Malt Mixture

   Mix 5 g diastatic malt powder with 75 g water, 12.5 g salt and 100 g water added in very small increments. Finally whisk in 10 g olive oil.

   Time: PT10M

9. Combine Dough and Perform Stretch‑Fold

   Add the fermented biga, the malt mixture, and 920 g semola rimacinata to a large bowl. Mix until a shaggy dough forms, then perform three sets of stretch‑folds at 15‑minute intervals (total ≈45 min).

   Time: PT45M

10. First Bulk Fermentation

    Cover the dough and let it rest for 2 hours at room temperature.

    Time: PT2H

11. Shape Mini Pizza Balls

    Divide the dough into four equal 230 g pieces, gently round each into a ball, and place on a lightly floured tray.

    Time: PT10M

12. Second Proof

    Cover the balls and let them rest for another 2 hours until puffed.

    Time: PT2H

13. First Roast of Porchetta

    Preheat the oven to 330 °F (165 °C). Place the pork roll on a rack over a roasting pan and roast until the internal temperature reaches 170 °F (77 °C), about 2 hours.

    Time: PT2H

    Temperature: 330°F

14. High‑Heat Crackling

    Increase oven temperature to 480 °F (250 °C). Brush the rendered fat over the skin, then pour hot vegetable oil (heated to 390 °F / 200 °C) over the skin to create steam‑burst crackling. Roast until skin is blistered and crisp, about 10 minutes.

    Time: PT10M

    Temperature: 480°F

15. Cool Porchetta

    Remove the porchetta from the oven, tent loosely with foil and let it rest for 2 hours 30 minutes before slicing.

    Time: PT2H30M

16. Prepare Beer Sauce

    In a saucepan, combine 237 ml beer with 3 tsp sugar. Bring to a simmer and reduce by half, about 10 minutes, until slightly thickened.

    Time: PT10M

17. Preheat Oven for Pizza

    Set the oven to 535 °F (280 °C) and place a pizza stone inside to heat.

    Time: PT15M

    Temperature: 535°F

18. Bake Mini Pizzas

    Stretch each dough ball into a 6‑inch circle, top with a thin layer of olive oil, and bake on the stone for 7‑12 minutes (until golden and crisp).

    Time: PT12M

    Temperature: 535°F

19. Assemble Porchetta Sandwiches

    Slice the rested porchetta into 1‑inch thick pieces. Place a few slices on the bottom pizza shell, drizzle with beer sauce, add spring mix if desired, and top with the second pizza shell.

    Time: PT5M

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

80 g

Fat

70 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pork Belly: Pork Shoulder (no skin)
• Instead of Pork Tenderloin: Pork Loin
• Instead of Fresh Rosemary: Dried Rosemary
• Instead of Red Chili Flakes: Cayenne Pepper
• Instead of Fresh Sage: Dried Sage
• Instead of Garlic: Garlic Powder
• Instead of Fennel Seeds: Anise Seeds
• Instead of Fresh Thyme: Dried Thyme
• Instead of Black Peppercorns: Ground Black Pepper
• Instead of Coarse Sea Salt: Kosher Salt
• Instead of Olive Oil: Vegetable Oil
• Instead of Bread Flour (high‑protein): All‑Purpose Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Diastatic Malt Powder: Malt Extract
• Instead of Olive Oil (for dough): Vegetable Oil
• Instead of Semola Rimacinata (fine durum wheat flour): Bread Flour
• Instead of Beer: Non‑alcoholic beer
• Instead of Sugar: Honey
• Instead of Vegetable Oil: Canola Oil
• Instead of Spring Mix: Arugula

Equipment Needed

• Sharp Butcher Knife
• Cutting Board
• Kitchen Scale
• Plastic Wrap
• Mixing Bowls
• Whisk or Spoon
• Oven
• Meat Thermometer (ThermoPro spike)
• Roasting Pan or Baking Sheet
• Wire Rack
• Pizza Stone or Baking Sheet
• Dough Scraper
• Rolling Pin (optional)
• Saucepan
• Basting Brush

Critical Steps — Do Not Skip

• Scoring the pork skin and meat
• Overnight dry‑salting in the refrigerator
• Achieving internal temperature of 170 °F before the high‑heat finish
• Pouring hot oil onto the skin for crackling
• Proper stretch‑fold technique for the dough

Chef Tips from the Video

• Use a meat thermometer that shows both oven and meat temps simultaneously for precise control.
• After the first roast, let the porchetta rest uncovered on a rack; this keeps the skin dry before the final blast.
• For extra aroma, add a few sprigs of rosemary to the roasting pan.

Troubleshooting

Storage

Refrigerator: Wrap tightly; good for up to 3 days. Re‑heat pork in oven to restore crispness.

Freezer: Slice porchetta, wrap each portion, freeze up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Pizza shells stay crisp for up to 4 hours uncovered; keep covered to avoid sogginess.

Make-Ahead Tips

• Season and dry‑salt the porchetta the day before; it improves flavor and crackling.
• Prepare the biga and let it ferment overnight; the dough will be more flavorful.
• Pizza dough balls can be refrigerated for up to 24 hours after the second proof.
• Beer sauce can be made up to 2 days ahead and stored in the fridge.